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Vegan toffee apple cake

Vegan toffee apple upside-down cake

Mixed spice, lemon & walnuts

Vegan toffee apple cake

50 mins

Not Too Tricky

serves 9

nutrition per serving

340

Calories


17.9g

Fat


2.8g

Saturates


25.6g

Sugars


3.8g

Protein


39.6g

Carbs


of an adult’s reference intake


Recipe From

Jamie Magazine

Jamie Magazine

By Rebecca Rauter

Ingredients

25g vegan margarine, plus extra for greasing

3 dessert apples

195g muscovado sugar

180g plain flour

1 teaspoon bicarbonate of soda

1½ teaspoons mixed spice

80ml sunflower oil

1 teaspoon vinegar

1 lemon

85g shelled walnuts

Method

Sticky-sweet and topped with lightly spiced apples, this makes the perfect afternoon tea treat!

  1. Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the base of a 23cm square cake tin.
  2. Core and coarsely grate 2 of the apples and finely slice the remaining apple.
  3. Melt 85g of the sugar and the margarine in a pan, then pour into the prepared tin. Top with the sliced apple in a single layer.
  4. Combine the flour, 110g of sugar, the bicarbonate of soda and mixed spice in a bowl. In a separate bowl, combine the oil, 180ml water, the vinegar, grated apple and lemon zest. Mix the dry ingredients with the wet, quickly but thoroughly.
  5. Roughly chop and stir in the walnuts, then pour over the layer of apples in the cake tin.
  6. Bake for 30 minutes, or until a skewer comes out clean. Leave the cake to cool for 5 minutes before turning out.

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